Butternut Squash, Spinach Pasta with Original Blue Cheese

Name: Butternut Squash, Spinach Pasta with Original Blue Cheese
Ingredients: 3 tablespoons butter; 1 ¼ cups finely chopped onion; 1 2-pound butternut squash, peeled, halved, seeded, and cut into ½ - ¾ inch dice (about 3 cups); 4 oz. Pancetta, cut into small cubes; 2 teaspoons chopped fresh rosemary, divided; ½ cup dry white wine; 4 cups (packed) baby spinach leaves (about 4 ounces); ¼ cup vegetarian or chicken stock; ½ cup whipping cream; ½ cup freshly graded Parmesan cheese; 1/3 cup crumbled Point Reyes Original Blue (about 1 ½ ounces); 1 pound penne or rigatoni pasta

pointreyescheese.com

Add hot pasta to sauce and mix well. Toss in spinach and sprinkle with Point Reyes Original Blue blue cheese and remaining ½ teaspoon rosemary.

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Ingredients

3 tablespoons butter
1 ¼ cups finely chopped onion
1 2-pound butternut squash, peeled, halved, seeded, and cut into ½ - ¾ inch dice (about 3 cups)
4 oz. Pancetta, cut into small cubes
2 teaspoons chopped fresh rosemary, divided
½ cup dry white wine
4 cups (packed) baby spinach leaves (about 4 ounces)
¼ cup vegetarian or chicken stock
½ cup whipping cream
½ cup freshly graded Parmesan cheese
1/3 cup crumbled Point Reyes Original Blue (about 1 ½ ounces)
1 pound penne or rigatoni pasta